The preparation time for the soup depends on whether you use dry or canned beans. The cook time below is for canned beans because the cooking time for dry beans is so unpredictable.
To serve with bread, place a piece of bread in a bowl and ladle the soup on top.
Adapted from a recipe in Paula Wolfert’s excellent Mediterranean Grains and Greens.
This recipe works best with varieties in the Tuscan kale group (lacinato, black, cavolo nero, dinosaur). Curly kale should be fine, but needs to be cut into smaller pieces and cook for a longer time.